BREAKING NEWS – Washington, D.C. – When customers buy Parmesan at their local supermarket, they expect it to be 100 percent cheese. But because freshly grated parmesan tends to clump up and stick together, some manufacturers add cellulose, a harmless additive made from wood pulp, to keep Parmesan cheese from caking. After the story aired on “Inside Edition”, the FDA has launched an investigation based on anonymous tip, that it is more than just a coincidence that all Parmesan manufacturers in the United States, are on the same block as lumberyards.